Buffalo NY's Anchor Bar wing sauce...Not the orange hot sauce and butter stuff but the darker one with black pepper...I'll have to look at the bottle. It's more like a semi sweet peppery flavor with garlc and a twang...the stuff is awesome on chicken (duh) as well as pork. makes a great "wet" or "mop" sauce for finishing smoked pork butts. Some weak toungues my find it spicy but I dont think it is at all...my 6 year old daughter said it wasnt real spicy. Best thing I've had since Hustons "mop sauce" (local thing)

For best sauce you can visit City Market in Luling, Texas; Oklahoma Joe's Barbecue in Kansas City (charmingly placed in a gas station); and Guy & Mae's BBQ Ribs in Williamsburg, Kansas (in the same building as their City Hall, with a billiard and a lot of local families enjoying their evening meal with their small children).

D'oh! I forgot. Besides Calhoun's and Sticky's Tennessee Whiskey, I also like Scott's, a North Carolina vinegar-based sauce, which has received notable reviews in Food & Wine and NY Times. And I'm quite partial to Bishop's 3 "N" 1 Stuff, another vinegar-based sauce, made in Cherokee, Alabama. A few supermarkets in North Alabama sell it, and T-Bone's Sports Cafe here serves it. That "stuff" is absolutely sensational.

I just can't use any unadulterated sauce. I usually keep some Sauer's around but always mix it with something. Worcestershire, cider vinegar ,maybe a touch of honey or molasses, or some of my more secret ingredients.

Commercial BBQ sauce I will go with BBQ Stu's, a local brand. You can order it on line. Original blend and Steel City Blast furnace. It's not really that hot. And then ther is the yellow Pa. Gold. I use all the on hot dogs. There is some pineapple in Stu's original and tolerable sweetness.

I look at the sauces at local grocery 30-40 brands and Sweet Baby Rays sell the most. I think it's just in the name which sell. Way too sweet kids stuff.

And my favorite is my own, as well as most who taste it. It's a kind of style unique to this area near Pittsburgh. I came up with new recipe replacing V8 juice. Here is the new version.

This is a dipping sauce not basting. Some sugar is needed to caramelize in basting if you find that necessary.

It's fairly easy to make a Scotts like homemade sauce. It's us full on so many t.hinge.

There is one local sauce at my grocery that is a concoction of the Monongahela river valley style, no sweetness and tomato based. That's Blain hill. I tried many of the sauces at the grocery before stu's became available. But Stu's and all the others are all renditions of the same style sauce. Besides the above I preferred Open pit the best, mostly because it's less sweet. There is another, stubs which I never tried.

I searched high and low for the origin of my river sauce. I finally found a recipe with the same basic components but with sugar. It's the only one similar.From what the person said, his father or grandfather made it. This person is listed on Daves BBQ list.They are from the south below the carolinas.

He also said to try 3EYZ BBQ rub. I just made pork chops using it. Pretty good stuff.

It always amazes me how many BBQ sauces are out there. To me, many are similar. I really wonder if there is a major difference in the expensive sauces vs. inexpensive sweet sauces? I have bought many sauces and I have grilled/BBQ with many of them.

I was advised several year ago on this sit that sweet always win in competition? I do not know but I do know that I buy sweet sauce at Food city and it always works for me.

I went to a local BBQ festival and I was asking around who had non sweet sauce. It just amazed me nobody had any, and the local guys who use non sweet sauce were not there. It's a lot of trouble to get set up and the fees are high. I don't think I ever really cared for typical BBQ sauce flavor especially thick and sweet. I can see using it on poor tasting meat. It covers everything up.

I will try Stubs, and I liked the review link.

I wanted to try emerald's because it had key ingredients mine has. Celery seed and clove.

I don't like thick or sweet. I do use Scotts BBQ sauce often. Just vinegar and spices.

After the first batch of generic grocery brand testing I chose Open Pitt. Then trying new local BBQ Stu's. I really like his yellow mustard sauce. He makes Steel City blast furnace, another typical, like open Pitt with pineapple.

My new winner, Stubbs original.

Of course around my family everybody likes my sauce the best, of course me too.I was eating country ribs, taste testing. Even mixing mine with Stubbs, interesting.

I don't like hot sauces in general since I just eat habaneros directly or powder as needed.